Sourdough Cracker Recipe
Sourdough cracker, tomatillo jam, Fior di Capra chèvre, herbs
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Ingredients
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Sourdough Crackers
Tomatillo Jam
Cheese & Herb Finish
Method
Sourdough Crackers
- 1
Make Dough
In a medium bowl combine 1 cup active sourdough starter, 1.5 cups all-purpose flour, 0.5 cup whole wheat flour and 1 tsp salt. Stir in 2 tablespoons olive oil until the mixture comes together into a rough dough. If the dough feels very dry and crumbly, add up to 1 tablespoon water, 1 teaspoon at a time, until it forms a cohesive but not sticky dough.
- 2
Rest
Cover the dough with plastic wrap or a towel and let it rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.
- 3
Roll and Shape
Preheat the oven to 350°F (175°C). Divide the dough into two equal pieces. On a lightly floured surface or between two sheets of parchment paper, roll one piece as thin as possible (about 1/16 inch / 1.5 mm). Trim edges to a rectangle or desired shape. Repeat with second piece. If using seeds, lightly brush dough with a tiny amount of olive oil and sprinkle sesame seeds over one sheet, pressing gently so they adhere.
- 4
Dock and Season
Using a fork or the tip of a knife, prick (dock) the dough surface at regular intervals to prevent large bubbles. Transfer the rolled dough on its parchment to a baking sheet. Lightly brush the surface with remaining olive oil (or a light mist) and sprinkle with coarse sea salt (½ tsp) and additional seeds if desired.
- 5
Bake
Bake one sheet on the middle rack for 12–16 minutes, rotating halfway, until edges are golden and crackers are crisp. Thin crackers may take less time; watch closely to avoid burning. Remove from oven and allow to cool on the sheet for 5 minutes then transfer to a wire rack to cool completely. Repeat with second sheet.
- 6
Break into Crackers
Once fully cooled, break or cut the sheets into bite-sized crackers. Store in an airtight container for up to 3 days.
Tomatillo Jam
- 7
Prepare Tomatillos
Chop 10 oz tomatillos into roughly 1/2-inch pieces. Combine them in a small saucepan with 3 tablespoons sugar, 1 tablespoon lime juice, 1 tablespoon finely chopped shallot, 1 teaspoon finely chopped jalapeño, 1 teaspoon apple cider vinegar, 1/2 tsp salt and 1/8 tsp black pepper.
- 8
Simmer
Bring the mixture to a gentle simmer over medium-low heat. Cook, stirring occasionally, until the tomatillos soften and the mixture reduces and thickens to a jammy consistency, 12–18 minutes. Taste and adjust seasoning with additional sugar or salt if desired. Remove from heat and let cool to room temperature; the jam will thicken further as it cools.
- 9
Optional Smooth Finish
For a smoother jam, blitz the cooled mixture briefly in a blender or use an immersion blender to purée to desired texture. Chill for at least 30 minutes if making ahead.
Cheese & Herb Finish
- 10
Assemble
Soften 6 oz Fior di Capra chèvre at room temperature for 10–15 minutes so it spreads easily. Using a small spoon or offset spatula, spread about 1 teaspoon of chèvre on each cracker (adjust amount to taste).
- 11
Top with Jam and Herbs
Spoon about 1/2 teaspoon tomatillo jam onto the chèvre-topped cracker. Sprinkle with a small pinch of snipped chives and minced thyme. Finish with a tiny crack of black pepper. Garnish individual crackers with microgreens or baby herbs if desired.
- 12
Serve
Arrange crackers on a platter and serve immediately. If assembled earlier, wait to add jam and herbs until just before serving to keep crackers crisp.